Soup's On, Split Pea and Ham

I hardly ever miss an opportunity to make a big pot of soup or stew in cold weather.  I just wasn't expecting to make one in March during a sleet storm. Tonight it is split pea and ham.

Dried peas, green and yellow are the basis for this soup.  If you accidentally purchase dried peas with a seasoning packet, please throw it away.  Seasonings are so easy to achieve and the packets always contain more salt than you need.

Flavor base:

1/2 onion, chopped, medium

1 small carrot, peeled, chopped

2 or 3 do the center celery stalks ( the ones with the leaves in the heart of the celery), include the leaves, chopped.

1 tablespoon chopped garlic

Olive oil

In a heavy pot (2 quart or larger) sauté the vegetables until the onion is translucent.

Add about one cup of water for each ounce of split peas.  I used 6 ozs. Of split,peas so, 6 cups water.

Add ham bones to flavor base.

For the best flavor,use genuine smoked ham hocks or pork neck bones.  If these are not available, you can use chopped ham but it doesn't add the depth of flavor.  I like the neck bones because they are so low priced and gives that rich ham flavor.  If you are a vegetarian or avoid pork for religious reasons, just leave the meat out.  Your split pea soup will still be delicious.

Then add your split peas.

Cover the pot and simmer for about an hour

The peas will be soft.  Remove the ham bones and remove the meat.

Using an immersion blender, make sure the soup is completely puréed and then add the ham meat back to the pot.

Serve with a hearty bread.  I like pumpernickel.  

Enjoy!